THAI COCONUT CREMES

INGREDIENTS:

• 730ml – 3 cups full cream milk
• 270ml  – 1 cup coconut cream (1 x tin, not low fat)
• 4 egg yolks
• 4 whole eggs
• 300gm – 10oz. Caster Sugar
• Passion fruit pulp (in tin)

DIRECTIONS:

1. Add sugar to a mixing bowl.
2. Add all the eggs and egg yolks. (you can also add vanilla pod seeds for extra flavour)
3. In a  large saucepan, add the milk  and bring to a low simmer.
4. Add the coconut milk to the simmering milk and heat for 20 seconds.
5. Add the hot milk to the sugar and egg mixture, whisking fast to avoid the eggs from cooking.
6. Strain in fine strainer incase of cooked eggs.
7. Pour into dariole oven proof moulds.
8. Place moulds in Bain Marie  (a tray with hot water).
9. Bake in oven for 60 minutes at a temperature of 140C or 285F
10. Remove from oven and let cool down on bench.  Refrigerate overnight.
11. Un-mould coconut creme by placing it upside down on plate and loosening the edges.
12. Serve with passion fruit pulp.

Little tips:

Serve with fresh slices of Mango.